Christmas pudding ice cream

Christmas pudding ice cream

This creamy ice cream has all the taste of a traditional Christmas pudding and can be frozen in ramekins.

By , 21 September 2015
Christmas pudding ice cream
  • Ready in: 280 mins
  • Serves: 10
  • Price: 80p per serving
Nutritional Info
Each 147g serving contains
  • Fat high
    26.8g
    38%
  • Saturates high
    12.8g
    64%
  • Sugars high
    48.2g
    54%
  • Salt low
    0.1g
    2%
  • Energy 2123KJ 507KCAL
    25%
of your reference intake.
Typical energy values per 100g: 1444kJ/345kcal.
Ingredients
  • 150g sultanas
  • 100g dried cranberries
  • 150g glace cherries quartered
  • 150g ready to eat dried apricots, cut into pieces the size of a sultana
  • 6 tbsp Cointreau
  • 100g pistachio nuts
  • 150g Asda Dark Chocolate
  • 3 large eggs, separated
  • 75g icing sugar
  • 300ml double cream
Method
  • Put the sultanas, cranberries, glace cherries, apricots and Cointreau in a bowl and cover with cling film. Soak for 1-3 days.

  • Line 10 ramekins with a double layer of cling film. Chop the nuts.

  • Break the chocolate into squares and melt in a bowl over a pan of simmering water. Don't let the bowl touch the water. Remove the bowl.

  • Whisk the egg whites until stiff. Gradually whisk in the sugar, 1 level tablespoon at a time, whisking well after each.

  • In another bowl, whip the cream until it holds its shape. Beat the yolks with a fork to break them up.

  • Fold the fruit and soaking liquid, nuts, melted chocolate and yolks into the cream, using a large metal spoon. Gently fold in the whites, turn into the ramekins and cover. Freeze for at least 4 hours.